Daeji Sikdang 대지식당

Daeji Sikdang is a meat restaurant on Jukjeon-ro in Yongin that specializes in domestic purebred Berkshire K black pork. Its menu separates cuts cooked at the table from thicker barbecue preparations made in the oven. The grill selection includes skin-on belly, shoulder, jowl, a large rib cut, marinated pork ribs, and fresh marinated ribs. Skin-on belly presents a sequence of rind, fat, and lean meat; turning each face against the heat produces a resilient outer edge, rendered fat, and a firmer meat grain in one piece. Shoulder is leaner with broader muscle fibers, while jowl contains thin seams of fat that give it a springier bite. Marinated ribs place soy seasoning and sweetness directly on the surface, so they brown differently from unseasoned pork. The barbecue side of the menu includes Berkshire K pulled pork cooked at low temperature for more than twelve hours, then separated into strands and served with bread and tortillas. Thick shoulder barbecue retains a broad, moist center, while the large-rib barbecue combines meat close to the bone with a substantial outer section. A mixed black-pork platter places oven-cooked shoulder and large ribs together, making it possible to divide sliced lean meat and bone-adjacent pieces across the table. Regular grill items remain distinct from those slow-cooked formats in both thickness and texture. Side dishes and grill accompaniments include seasoned scallions, shredded radish, pickled onion, aged kimchi, bean sprouts, bracken, rice cakes, and leafy wraps. Aged kimchi, bean sprouts, and bracken can be warmed beside the pork, while pickled vegetables provide acidity between fatty bites. The large dining room has two-person and four-person tables as well as larger tables, with broad gaps between sections. A central station holds additional vegetables and side dishes, and orders are entered from screens at the tables. Pulled pork arrives as separated strands beside bread and tortillas, while the oven-roasted shoulder and large rib remain thick enough to slice across the grain at the table. Skin-on belly and jowl stay beside the grill in smaller raw pieces for individual browning.